北海道·洋菓子
Sanpuroku
When sliced, the cross-section reveals many moist, layered layers of cake. The surface is coated in milk and white chocolate to perfectly mimic the bark of a birch tree, making it look just like a small piece of firewood. With one bite, the cake is fluffy yet dense and moist. Using ingredients primarily from Hokkaido—such as Tokachi wheat, butter, and eggs—the Baumkuchen releases a gentle sweetness of egg and butter with every chew. The slight bitterness of the outer chocolate provides a wonderful contrast that sharpens the sweetness of the cake. A long-selling classic produced by Obihiro's 'Ryugetsu.' As a representative of moist-style Baumkuchen, it has many fans even outside of Hokkaido.
Record it after reading
